Chef: Billy Reid – Currently serving as Executive Chef at Danesfield House Hotel and Spa in Marlow (www.danesfieldhouse.co.uk), Billy’s culinary career has spanned the finest hotels and restaurants in the UK. He studied catering at Accrington and Rossendale College, near his hometown of Burnley. He went on to train under the tutelage of the Roux brothers.
He worked as Head Chef at L’Escargot restaurant which was owned by renowned celebrity chef Marco Pierre White. He also spent several years at the helm of the kitchen at Northcote.
Billy headed up the kitchen at the Belvedere at Holland Park before becoming the second Executive Chef in The Vineyard’s 20 year history – joining them in 1999 and transforming the restaurant by bringing in a dynamic, ambitious team and steering them towards their first Michelin star in early 2000.
Billy has a minimalist, simplistic style of cooking, with a focus on creating modern, original British food using the best ingredients.
Back to the Vine:
The Vineyard celebrated their 20-year anniversary, and to mark this milestone they created a culinary festival. From Monday 25th June to Sunday 1st July 2018, they showcased seven fantastic Michelin starred chefs who have worked at the Vineyard. There was a live stream direct from their kitchens and they hosted an interactive dining experience with the very best seasonal food and paired wine.
The line-up of chefs:
25th June – Shay Cooper
26th June – Nathan Outlaw
27th June – Matt Gillan
28th June – Richard Davies
1st July – Billy Reid
We attended the final three dinners, with John, Daniel and Billy. All of the meals were fantastic.
We attended the final three dinners, with John, Daniel and Billy. All of the meals were fantastic.For more information on The Vineyard, check out my review on John Campbell at the Vineyard or visit the website: http://www.the-vineyard.co.uk/
Billy’s Sunday lunch menu and the paired wines:
Scallops ‘Vierge’
Terra Alta, Herència Altés, Benufet, Catalunya, Spain, 2015
***
Roasted Herefordshire Beef, ‘Yorkshire Pudding’
Bodega Luigi Bosca, Gala 1, Mendoza, Argentina, 2015
***
Rhubarb brûlée, Rhubarb Sorbet
Jurançon, Domaine Charles Hours, Clos Uroulat, South West, France, 2014
***
Selection of Lancashire Cheeses ‘Garnished’
Dolcetto d’Ovada Superiore, Tacchino, Du Riva, Piedmont, Italy, 2013
The food:
